Into a medium bowl, sift together the flours, flax meal, sugar, baking powder and salt. Transfer the mix to a 1 quart glass bottle or canning jar and screw on the lid. Attach the recipe (below) with a ribbon.

Makes 4 cups of mix.

To use the mix: If using butter, in a small saucepan over medium heat, cook the butter until it is light brown in color and has a nutty in aroma. If using oil, skip to the next step of the recipe.

In a medium bowl, whisk the milk and egg. Add the pancake mix, then mix with a spoon, stirring just until the ingredients are combined. Stir in the browned butter or oil.

To make pancakes: Heat a large nonstick skillet brushed with oil or coated with cooking spray over medium-high heat. Reduce the heat to medium and ladle either ¼ cup or 1/8 cup portions of the batter into the pan (depending on whether you want large or small pancakes). Let the pancakes cook for 1 to 2 minutes, or until small bubbles appear on the surface. Flip, then cook for another 1 to 2 minutes, or until golden on the second side. Keep warm in a 200-degree oven while remaining batter is cooked.

To make waffles: Heat the waffle iron according to product directions. Lightly coat the cooking surfaces with cooking spray.

Spoon out ¾ cup batter (or the amount recommended by the manufacturer) onto the hot iron. Using a rubber spatula, smooth the batter to within ¼ inch of the edge. Close the lid and cook until browned and crisp. Repeat with remaining batter, coating the cooking surface between waffles with additional cooking spray only if they begin to stick. Keep warm in a 200-degree oven while remaining batter is cooked.

Serve pancakes or waffles with fruit and maple syrup.

Makes 6 large (3½- to 4-inch) or 12 small (1½- to 2-inch) pancakes, or 4 large waffles (depending on the manufacturer's instructions).

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